Pan-Fried FLUKE

74Formula233 · 08-07-2007, 09:50 AM

Not rocket science by any means, but delicious!

LEAVE THE SKINS ON the fillets, but trim in half any fillets too long for the pan.
Put 1/4" to 1/2" or so of Extra Virgin Olive Oil in a frying pan. I use teflon, and square so it's easier to fit the fillets. Turn on medium heat.
While oil heats up, soak fillets in milk in a pan/bowl for a few minutes, then roll in flour in a separate pan/bowl. I use a big square rubbermaid container for extra room. Stack fillets up in flour bowl to the side as you coat them.
When oil is hot, place fillets in MEAT SIDE DOWN first. Let cook a while until you see the edges turning golden brown. First fillets will come out light due to cleaner oil at first.
Try to flip one, but stop if the fillet isn't firm enough to pick up without it sagging. It should be firm enough to stay fairly straight. If not, it's not done enough. I use wooden wide tongs, as fluke is delicate to pick up, and these work awesome to not damage the batter or break the meat apart.
Once they are all flipped to the SKIN SIDE DOWN, they need not cook quite as long.
Remove fillets and place on a plate lined with paper towels to absorb excess oil.
REPEAT PROCESS UNTIL ALL FILLETS ARE DONE.

This is the ONLY fish I use KETCHUP on........eat it plain if you want, still good, but TRY KETCHUP ON IT! Seriously.

Here's pics of my 2 keepers from Sunday all cooked up. Lots 'o food

AlloyToy · 08-07-2007, 10:49 AM

Yum Yum...............throw a little slaw on the side, and an ice cold beverage yum yum..............what time is dinner

Stress Reeliever · 08-07-2007, 10:59 AM

Boy am I hungry now.

gman · 08-07-2007, 11:09 AM

hey, if you want to drive down to jersey and make me lunch it would be greatly appreciated LMAO, Ill take you fishing

Bob & Mag · 08-07-2007, 11:39 AM

Taste it from here! YUMMMMMMMMMMMMMMMMMMMMMMM!

74Formula233 · 08-07-2007, 11:47 AM

Quote:

Originally Posted by gman

hey, if you want to drive down to jersey and make me lunch it would be greatly appreciated LMAO, Ill take you fishing

LOL take me fishing and I'll cook it hahahahaha

ARCTEKJim · 08-07-2007, 12:00 PM

here is a pic halli.jpg

sjog · 08-07-2007, 06:50 PM

Try cooking the fish whole. Not that halibut above ,a fluke!
Just take the guts out.
Small/low fire on the charcoal grill.
Slow roast with lid on, just enough briqetts for the fish, don't take much.
The tail will curl up when done. Cook white side down.
Manly cooking!!

Roy · 08-09-2007, 06:03 AM

Quote:

Originally Posted by ARCTEKJim

here is a pic Attachment 3113

I think you need a bigger pan for that one

Andy · 08-09-2007, 06:32 AM

Looks great Eric

i never tryed cooking them with the skin on.........

08-07-2007, 11:39 AM	#5
Bob & Mag User Gallery Join Date: Jul 2006 Location: Clinton, CT Posts: 2,654	Taste it from here! YUMMMMMMMMMMMMMMMMMMMMMMM! __________________ Smoke free 15 Weeks!

08-07-2007, 12:00 PM	#7
ARCTEKJim User Gallery Join Date: Jun 2006 Location: VOODOO GRILLE MYSTIC Posts: 2,784	here is a pic halli.jpg __________________ custom built t tops/towers/hardtops etc www.arctekmarine.com CLINTON, CT

08-09-2007, 06:32 AM	#10
Andy User Gallery Join Date: Sep 2006 Posts: 857	Looks great Eric i never tryed cooking them with the skin on......... __________________ http://cthuntingnshooting.com/

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08-07-2007, 10:49 AM	#2
AlloyToy NBS Member User Gallery Join Date: Nov 2006 Location: Pt. Judith/Green Harbor/W.Mass Posts: 680	Yum Yum...............throw a little slaw on the side, and an ice cold beverage yum yum..............what time is dinner

08-07-2007, 10:59 AM	#3
Stress Reeliever NBS Member User Gallery Join Date: Oct 2006 Location: East Haven Posts: 420	Boy am I hungry now.

08-07-2007, 11:09 AM	#4
gman NBS Member User Gallery Join Date: Dec 2006 Location: New Jersey Posts: 1,186	hey, if you want to drive down to jersey and make me lunch it would be greatly appreciated LMAO, Ill take you fishing

08-07-2007, 06:50 PM	#8
sjog NBS Member User Gallery Join Date: Jun 2007 Location: Marthas Vineyard Posts: 36	Try cooking the fish whole. Not that halibut above ,a fluke! Just take the guts out. Small/low fire on the charcoal grill. Slow roast with lid on, just enough briqetts for the fish, don't take much. The tail will curl up when done. Cook white side down. Manly cooking!!